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Roasted Butternut Squash Carrot Barley Farro Sorghum Quinoa Salad

Use any combination of grains. For a gluten-free version, use quinoa and sorghum and leave out the barley and farro.

Ingredients

Roasted Butternut Squash and Carrots

  • 4 cups butternut squash but into 1/2" cubes
  • 2 cups carrots cut into 1/2' pieces (I used rainbow carrots for more color)
  • 3 tablespoons olive oil divided
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh thyme leaves
  • salt and fresh ground pepper to taste

Stewed Figs and Cranberries

  • 1 cup dried figs
  • 1/4 cup dried cranberries
  • 2 cups apple cider

Grain Salad

  • 4 cups cooked barley
  • 2 cups cooked farro
  • 2 cups cooked quinoa
  • 2 cups cooked whole sorghum
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate balsamic vinegar
  • 3/4 cup parsley minced
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 cups pomegranate seeds
  • juice from one clementine
  • salt and fresh ground pepper to taste

Instructions

Roasted Butternut Squash and Carrots

  1. Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, 2 tablespoons olive oil, sage, thyme, salt and pepper. Spread in a single layer on a baking sheet. Place carrots, remaining tablespoon olive oil, salt and pepper in the bowl; toss together, then spread in a single layer on another baking sheet. Place both baking sheets in the oven. Roast carrots about 20 minutes, until tender; roast butternut squash 20-25 minutes until tender.

Stewed Figs and Cranberries

  1. Place figs, cranberries and apple cider in a saucepan; bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes; turn off heat and let sit until you are ready to assemble the salad. When ready to use, remove figs from reduced apple cider and cut off stems; cut figs into quarters. Reserve reduced apple cider and cranberries.

Grain Salad

  1. Place cooked grains in a large serving bowl and toss with olive oil, vinegar, parsley, thyme, pomegranate seeds, clementine juice, roasted butternut squash and carrots, figs, reduced apple cider and cranberries. Season to taste with salt and pepper.

Recipe Notes

Adapted from Cooking Light